1 large lemon, zested and juiced
1-1/2 pints fresh strawberries, hulled and halved
- Combine the sugar, lemon zest and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
- Add the strawberries and continue to cook until the strawberries release some of their juices and the mixture boils slowly.
- Cook until a small amount of the juice gels on a very cold plate (I keep one in the freezer)
- Pour carefully into 2 pint canning jars and keep refrigerated.
